In the realm of culinary arts, few dishes evoke a sense of nostalgia and comfort quite like old fashioned gravy. This classic culinary creation, often associated with hearty Sunday dinners and family gatherings, holds a special place in the hearts of many food enthusiasts. Whether you're a seasoned cook or a novice in the kitchen, embarking on a journey to discover the best old fashioned gravy recipe can be a rewarding experience. Join us as we explore the secrets behind this timeless dish, uncovering the perfect balance of flavors and textures that will elevate your meals and create lasting memories around the dinner table.
Let's cook with our recipes!
OLD-FASHIONED TOMATO GRAVY
My mother-in-law gave me this tomato gravy recipe. It's her very favorite breakfast. We-my husband, our two sons and I-also enjoy it for a light supper. Especially on a cold day, it's great with warm peach cobbler or bread pudding. -Laurie Fisher, Greeley, Colorado
Provided by Taste of Home
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.
Nutrition Facts : Calories 291 calories, Fat 16g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 1059mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
OLD-FASHIONED POT ROAST WITH GRAVY
"We raise beef and have a large garden, so I try to find new ways to use these ingredients to make nutritious meals," relates Joan Airey from Rivers, Manitoba. Simmered in a brown gravy flecked with veggies, this roast is fork tender when sliced.
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper. Place the carrots, onion and garlic in a 5-qt. slow cooker; top with the roast. In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and keep warm. Skim fat from cooking juices; pour into a saucepan. Bring to a boil. In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with a sliced beef.
Nutrition Facts : Calories 176 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 211mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
OLD FASHIONED SUNDAY POT ROAST WITH VEGETABLES AND BROWN GRAVY
this is one of those meals that can be started on Saturday night...and just before church on Sunday, put in oven andoh my, the wonderful smells when you find your home filled with mouth-watering aromas....
Provided by grandma2969
Categories Roast Beef
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- preheat the oven to 325*.
- make 9 deep incisions in the meat and insert the garlic pieces.
- Heat 1 tbls of oil in a heavy roasting pan; add the meat and brown on all sides over medium heat.
- transfer the meat to a plate.
- add the remaining tbls of oil to the pan, add the celery, onion, carrots and saute for about 5 minutes.
- add the stock, bay leaves green pepper and ketchup.
- return the meat to the pan, cover and bring to a boil.
- transfer to the oven and bake for 2 hours covered.
- set the meat aside and stir in the thyme, salt and pepper.
- at this point, the meat can be stored in the refrigerator until the next day.
- place the potatoes on the bottom of the pan and arrange the meat on top.
- re-cover, and bake 45 minutes or until the meat and potatoes are tender.
- in a small bowl, mash the butter and flour together to form a smooth paste is formed.
- transfer the meat to a large heated platter and using a slotted spoon, remove the carrots and potatoes and arrange them around the meat.
- discard the bell pepper, bay leaves and celery.
- bring the pan juices to a boil over high heat.
- then whisk in the butter mixture by tablespoonfuls.
- cook over high heat until the mixture forms a gravy, then reduce heat and simmer for 3 minutes.
- add hot pepper sauce to taste.].
- pour some of the gravy over the meat and pass the remainder with the meat and vegetables at the table.
OLD-FASHIONED CHICKEN FRIED STEAK WITH PAN GRAVY
This was a staple at my house growing up in the late 60's. With my Dad hard at work, Mom always wanted a good hearty meal for him to come home to. This was, and still is, one of his all-time favorites.
Provided by JoAnn Lynn
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 inch oil in heavy skillet on med-high heat.
- Combine 1 cup milk with egg. Pour into a shallow pie pan.
- Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
- Tenderize the steak well and trim off excess fat.
- Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
- When oil is hot, fry meat for 9-12 minutes.
- This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
- FOR GRAVY:.
- Pour off all but 4 Tbsp of the cooking oil from skillet.
- Over medium heat, slowly stir in the flour, stirring constantly.
- Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
- Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
- Serve this dish with Mashed Potatoes.
BASIC OLD-FASHIONED GIBLET GRAVY RECIPE - (4.8/5)
Provided by á-2225
Number Of Ingredients 8
Steps:
- Remove liver from giblets and refrigerate. Place giblets in saucepan, cover with 4 cups cold water and bring to a boil. Reduce heat and simmer for about an hour. Now add the liver and simmer for another 30 minutes. Drain in a colander, allow to cool, chop and set aside. Melt butter in a heavy saucepan and stir in the flour. Cook and stir for 3 to 5 minutes, or until butter barely begins to turn golden. Slowly stir in drippings or chicken broth and milk or half and half. Continue cooking and stirring until thickened. Season with salt and pepper. Stir in hard-cooked eggs and chopped giblets and serve. Makes 3 cups.
OLD FASHIONED FLOUR GRAVY
If you have trouble making gravy (trust me, it took me years to make a smooth gravy) try this technique. It's worth the time and effort.
Provided by ElaineAnn
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: Use beef, chicken, or turkey, and broth can be mixed with pan drippings.
- Heat broth.
- In a medium skillet melt butter with peanut oil, add flour, and slowly brown to a dark golden brown (you need to keep an eye on this as it may brown too quickly).
- Slowly add broth, stirring constantly with a whisk.
- Add spices, cook slowly, stirring often, for 20 minutes.
- The cooking time is very important. Flour will have a bitter taste if not completely cooked. This is worth the time.
- If gravy is too thick, it can be thinned with broth to desired consistency.
EASY OLD FASHIONED WHITE GRAVY
I learned how to make this watching my aunt cook breakfast one morning. My mom always uses the kind out of a packet but this seems to taste better and is easy to make when you are out of the mix.
Provided by princessshree85
Categories Breakfast
Time 20m
Yield 1 Cup, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- In hot skillet, stir grease, flour, salt and pepper to taste over medium heat. Stir until it starts getting brown.
- Turn heat on low and pour milk in slowly until it thickens.
- You can add more flour about 1/2 a tsp at a time for desired consistency.
OLD-FASHIONED ROASTED TURKEY WITH GRAVY
Get ready for Thanksgiving! When you make this, start cooking the giblets, neck and vegetables the last 45 minutes of baking.
Provided by KittyKitty
Categories Sauces
Time 6h30m
Yield 1 turkey, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Remove giblets and neck from turkey, and chill for gravy. Rinse turkey with cold water; pat dry with paper towels.
- Combine 1 teaspoons each mixed-up salt, garlic powder, poultry seasoning, sage, and pepper; sprinkle cavity and outside of turkey with mixture.
- Place turkey, breast side up, in a large roasting pan, tucking wingtips under. Pour 2 cans chicken broth into roasting pan; drizzle melted butter over turkey.
- Bake, uncovered at 450°F for 1 hour. reduce heat to 425°F, shield with aluminum foil to prevent excessive browning. Bake 3 1/2 to 4 hours or until a meat thermometer inserted in thigh registers 180F, basting every 45 minutes with pan drippings.
- Bring remaining 3 cans broth, neck, giblets, carrots, and next 3 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.
- Remove turkey to a serving platter, reserving drippings in roasting pan. Skim excess fat from drippings in pan, if desired.
- Pour giblet mixture through a wire-mesh strainer into drippings in roasting pan, discarding solids. Bring to a boil in roasting pan over medium-high heat, stirring constantly to loosen browned bits on bottom of pan.
- Stir together flour and 1/2 cup water until smooth; add to giblet mixture, and over medium-high heat, stirring constantly, 10 minutes or until thickened. Stir in remaining 1/2 teaspoons each of mixed-up salt, garlic powder, and poultry seasoning. Serve with turkey. Garnish if desired.
Nutrition Facts : Calories 747.8, Fat 39.9, SaturatedFat 13.9, Cholesterol 283.7, Sodium 1171.9, Carbohydrate 7.5, Fiber 0.9, Sugar 1.6, Protein 83.8
GOOD OLD FASHIONED WHITE GRAVY
a recipe of nanas that is simple and yet so delish. use this over mashed potatoes or fried chicken or biscuits. a hint of bacon flavor and a peppery taste combine for taste bud heaven : )
Provided by Deneece Gursky
Categories Gravies
Number Of Ingredients 7
Steps:
- 1. Cook bacon in a skillet until crisp. Remove bacon and crumble on plate.
- 2. Add butter to bacon fat in skillet. Keeping stovve on medium to medium low heat
- 3. Once butter is melted in the pan add your flour and whisk into butter well for about 2 to 3 minutes.
- 4. Now add your milk slowly to the butter and flour mix
- 5. (if desired add in crumbled bacon) Continue whisking till milk comes to boil. Gravy will start to thicken
- 6. Add salt pepper and garlic. (Easy on garlic hard on pepper) to taste
- 7. Whisk in seasoning and continue to whisk gravy till its the desired thickness.
OLD FASHIONED GRAVY
This is the real thing! I am from the land of meat, potatoes and gravy (Denmark) and my mom used to make this ALL THE TIME. So much so that when I was a teenager I swore that I would NEVER make this EVER. Now - of course - I truly cherish it on special occasions like Thanksgiving and Christmas. The food in Denmark has since my childhood lightened up quite a bit and much more varied now.
Provided by Deantini
Categories European
Time 10m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
- Add drippings if you have any (not needed, but makes the flavour deeper).
- Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
- You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
- Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.
Nutrition Facts : Calories 71.4, Fat 5.4, SaturatedFat 3.3, Cholesterol 13.4, Sodium 449.7, Carbohydrate 3.8, Fiber 0.1, Sugar 0.2, Protein 1.8
OLD FASHIONED POT ROAST AND GRAVY
This is one of my slow cooker stand by's I make this at least 3 times a month. My sweetie loves gravy and this recipie is loved by every man I ever cooked it for. If you have a man that you want to impress, fix this for him. Because it is cooked in the slowcooker, it always comes out fork tender, and supper is ready when you...
Provided by Jane Whittaker
Categories Roasts
Time 8h20m
Number Of Ingredients 14
Steps:
- 1. Brown the roast in vegtable oil, turning to brown on all sides.
- 2. Put a disposable crock pot liner in your cooker.
- 3. Put your veggies, celery tops, beef broth,and seasonings in.
- 4. Put browned meat on top of veggies.
- 5. In the pan that you browned the roast in, pour 1/2 can of beer, bring to boil to deglaze all those lovely crunchies. That's where all the love is.
- 6. Pour the beer mixture over the meat, the other half of the can either give to the nearest man,or the cook can have it!
- 7. Cover and cook on low for 8 hours.
- 8. When you are just about ready to eat, remove the meat and veggies, put on a platter and cover to keep warm.
- 9. Pour the juices from the slow cooker into a fry pan, makes it easier to boil the gravy, and use a spatula instead of a spoon.
- 10. Combine all the gravy ingredients in a bowl.
- 11. Bring the cooking juices to a gentle boil, add your gravy ingredients a little at a time, stirring constantly until thickened.
OLD FASHIONED MILK GRAVY
my versionfrom a young boy taught by my mother
Provided by Wallace Hale
Categories Other Breakfast
Time 30m
Number Of Ingredients 4
Steps:
- 1. in a lrg skillet fry your 7 slices bacon till done reserve the drippings in skillet.
- 2. add your 4 tablespoons flour to the drippings an stir to mixed well on med heat, addyour milk salt an pepper an stir on med heat to desired thickness serve over eggs an bisquits are just plain ummmmmm
OLD FASHIONED POT ROAST WITH ONION GRAVY
Steps:
- Rinse meat under cold running water; pat dry with paper towels. Trim any visible fat, then dust meat with flour. In a large Dutch oven, over medium-high heat, heat 2 tablespoons oil. Add meat and cook until browned on underside, 5 to 7 minutes. Turn meat and cook until underside is browned, 5 to 6 minutes longer. Remove to a plate. Preheat oven to 325f. Add remaining oil to Dutch oven and stir in onions. Cook until onions begin to soften and color, 4 to 5 minutes. Add garlic and cook 1 minute longer add wine and cook down 4 to 5 min. Pour in tomato juice, stirring and scraping to pick up any bits from bottom. Season with thyme, papnka, and bay leaf. Add salt and pepper to taste. Return beef to pot and add enough water to cover all ingredients. Bring to a boil and skim any foam that comes to the surface. Cover tightly and cook in the oven until beef is fork-tender, 3 to 3 1/2 hours. Add carrots and potatoes to pot and cook until tender, 30 to 60 min. Remove Dutch oven from the oven and remove cover. If liquid is too thin, remove the beef to a deep serving platter and reduce gravy to thicken slightly. Spoon gravy with onions and carrots around beef and garnish with parsley. Serve meat carved into ¼ inch slices.
OLD FASHIONED BROWN GRAVY
Old-fashioned brown gravy. Made from meat drippings.
Provided by dlkg
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Immediately after removing meat from a roasting pan or other pan, drain off the drippings, reserving 2 tablespoons. Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes. Taste, and season with salt and pepper.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.8 g, Cholesterol 13.1 mg, Fat 1.6 g, Fiber 0.1 g, Protein 5.4 g, SaturatedFat 0.9 g, Sodium 30 mg, Sugar 2.9 g
Tips:
- Use a variety of vegetables to create a flavorful gravy. Onions, celery, and carrots are classic choices, but you can also add mushrooms, peppers, or leeks.
- Roast the vegetables before adding them to the gravy. This will caramelize the vegetables and add a deeper flavor to the gravy.
- Use a good quality meat stock. This will make a big difference in the flavor of the gravy.
- Season the gravy to taste with salt, pepper, and herbs. You can also add a splash of red wine or Worcestershire sauce for extra flavor.
- Thicken the gravy with a cornstarch slurry or roux. A cornstarch slurry is made by mixing cornstarch with water, while a roux is made by cooking flour and butter together.
- Strain the gravy before serving to remove any lumps.
Conclusion:
Old-fashioned gravy is a delicious and versatile sauce that can be served with a variety of dishes. It is easy to make and can be tailored to your own taste. With a little practice, you can make a gravy that will impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #low-protein #side-dishes #european #holiday-event #dietary #christmas #thanksgiving #low-calorie #low-carb #low-in-something
You'll also love